With Spiked Berry Coulis

KosherEye.com

by Naomi Ross, from Passover Sweet Cooking Class taught at The Center for Kosher Culinary Arts

"Using good quality chocolate is the secret for producing a wonderfully intense and satisfying chocolate dessert such as this - Alprose or Callebaut are both excellent choices. This recipe was adapted from Bon Appétit Magazine."

Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons berry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula,allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.*

Spiked Berry Coulis: A coulis is a thick puree that can be used as an embellishment. This coulis can be made with raspberries as listed below or with a combination of mixed berries if available. This sauce can be stored in the refrigerator, covered, up to 1 week, or frozen for several months.

Place all ingredients in a blender or food processor and process until the berries are completely broken up. Strain the sauce through a fine-mesh sieve (or cheesecloth) to remove the seeds. Taste and adjust with additional sugar or lemon juice as needed.